What spectacular fun!! I stopped cooking professionally more than 35 years ago. My stints in Paris, were punctuated by hours spent at Shakespeare and Company on QdlaTournelle reading as many old cookbooks as I could. My brandade de morue dates from 1630s and is still a staple in my repertoire. Sadly my pastry chops are null, so your scholarly essay is reads as delicious as your recipe.
Hey Ludwig! Try going to safari and opening my Substack there. It should have a pop up where you can subscribe! Oh or at the end of my posts after the recipe click on the subscribe button!
I thought I hated mirlitons! Now I see they are not the bland squash used for too much here in Louisiana, so plentiful when in season they sell for a dime apiece in grocery stores. Pastry, particularly this one, is appealing. Thanks.
We all get to benefit from your research. Not a distraction but a destination. .
Marian, you are more than kind! Thank you 🙏💜
What spectacular fun!! I stopped cooking professionally more than 35 years ago. My stints in Paris, were punctuated by hours spent at Shakespeare and Company on QdlaTournelle reading as many old cookbooks as I could. My brandade de morue dates from 1630s and is still a staple in my repertoire. Sadly my pastry chops are null, so your scholarly essay is reads as delicious as your recipe.
Ahhhh marvelous!!! Kindred spirits, we are!!! I’m thrilled to find you on my Substack and I truly look forward to your input!!
Jamie - how can I subscribe?
The link tells me ‘you can’t manage your subscription in the app’.
LF :)
Hey Ludwig! Try going to safari and opening my Substack there. It should have a pop up where you can subscribe! Oh or at the end of my posts after the recipe click on the subscribe button!
Those look real swell, Jamie. By gum, you're a grand cook!
😂
Your writing is a great vacation from the legal, political, international crisis sensational drivel. I read you and relax
That is such a great compliment. Thank you. It really means a lot to me!
I thought I hated mirlitons! Now I see they are not the bland squash used for too much here in Louisiana, so plentiful when in season they sell for a dime apiece in grocery stores. Pastry, particularly this one, is appealing. Thanks.